From meaty chili and saucy wings to rich, creamy chip-ready dips, browse the co-hosts’ game-day classics.
Buffalo Mac and Cheese
A generous splash of Buffalo sauce delivers a bold, tangy taste to the three-sauce sauce that coats the pasta, while add-ins like shredded chicken and (even more) blue cheese give a nod to the beloved wings.
Meatball Parm in a Blanket
You know the classic pigs in a blanket? These are just like those, but insted of hot dogs, there are saucy mini meatballs. SCORE.
Italian-Style Meatloaf
Just as you would a meatball sub, pile slices of Katie’s moist meatloaf onto sliced rolls, blanket them with tomato sauce and creamy mozzarella, and bake them to create hot, hearty sandwiches.
Cheddar Cheese Taco Shells
Believe it or not, you don’t need special equipment to make homemade taco shells. Just melt shredded cheddar in the shape of a circle, then let it hang over a foil-wrapped ruler to create a crispy shell.
Game-Day Chili
Chili powder, a bottle of dark beer and plenty of ground meat guarantees a full-flavored taste in Geoffrey Zakarian’s chili, which he recommends finishing with an array of toppings, including cool creme fraiche, diced tomatoes and shredded cheeses.
Cheese Volcano
You’ve never seen cheese presented quite like this. In true Justin Warner fashion, the cheese is hooked up to a pump that, when handled, squirts out the melty cheese over a blue-chip volcano studded with black beans, tomatoes and other fixings.
BBQ Chicken Wings with Blue Cheese Butter
Geoffrey doctors up store-bought barbecue sauce with canned piquillo peppers, fragrant cumin and smoked paprika before using the mixture to coat his just-fried chicken wings. Finish the meat with a homemade combination of butter and blue cheese for added decadence.
Cheese Bombs
These may look like traditional buttered rolls, but what awaits you inside is your choice of indulgent fillings. Opt for a caprese-style mixture of mozzarella, fresh tomatoes and fragrant basil, go the nacho route with taco meat, or combine crispy bacon and cheddar.
Bourbon Brown Sugar-Stuffed Sweet Potato Skins
Jeff swaps out traditional Idaho spuds in favor of golden sweet potatoes in this sweet-savory appetizer. He dresses up a can of baked beans with bold cumin and chili powder to create the filling for these simple skins.
Sunny’s Root Beer BBQ Wings
To guarantee a crispy, crunchy exterior to her wings, Sunny Anderson coats the chicken in two layers of cornstarch before frying the meat and tossing it in a root beer-ginger sauce made spicy with a single ghost pepper.
Tacobab al Pastor
Think of Marcela Valladolid’s easy recipe as a deconstructed version of tacos al pastor that’s been reconstructed — on a skewer. She marinates the pork in smoky adobo sauce, then threads the meat on a stick with juicy pineapple and fresh red onion for the classic flavors you know and love.
Buffalo Chicken Hoagie
All the flavor of a Buffalo chicken wing without the sticky, saucy mess? That’s a culinary touchdown. Katie layers hot sauce-laced shredded chicken on an oversize loaf with classic wing fixings, like crunchy celery and a cool, creamy sauce.
Cheesy Rice Balls
Put leftover rice to work in Marcela’s Gruyère-and-ham-stuffed rice balls, coated in panko breadcrumbs for over-the-top texture and fried until golden brown.
